Keema Samosa
This keema samosa recipe is made with lightly spiced lamb mince encased in a crispy pastry to create delicious samosas that are perfect all year.
Ingredients
- 500 g Minced Meat Lamb
- 100 g Peas Frozen
- 2 Potatoes
- 1 Onions
- 1 tsp Salt
- 1 tsp Garlic Paste
- 1 tsp Crushed Chillies
- 1 tsp Chilli Powder
- 1 tsp Coriander Powder
- 1 tbsp Cumin Seeds
- Coriander
- Spring Roll Pastry Sheets
Instructions
- In a pan add the minced meat and cook for a few minutes until the colour changes.
- Add the diced onions and cook until softened.
- As the onions are cooking peel the potatoes and cut into small chunks then add into the pan and cook for a few minutes.
- Add the frozen peas and mix to combine.
- Add the garlic paste, salt, crushed chillies, chilli powder, coriander powder, and cumin seeds then cook for 5 minutes.
- Cover with a lid and cook for 15-20 minutes until the potatoes have softened
- Add the coriander and mix.
- Allow the filling to cool down and then make samosas with the pastry sheets
- Cut the pastry sheet lengthwise into 3 or 4 pieces.
- Place a spoonful of the filling in the centre of each pastry rectangle.
- Fold the pastry over diagonally to form a triangle and seal the edges with paste. (See Note 1)
- Deep fry for 3-4 minutes on both sides until golden brown.
- Serve with yoghurt sauce chutney or for a spicy alternative, with mint chutney.
Notes
Note 1 - You can make a paste using water and plain flour.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 64kcalCarbohydrates: 4gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 12mgSodium: 91mgPotassium: 119mgFiber: 1gSugar: 0.5gVitamin A: 77IUVitamin C: 5mgCalcium: 9mgIron: 1mg
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